baking
Sourdough Discard Crackers
Thin, shatteringly crispy crackers made from sourdough discard, olive oil, and whatever herbs and seeds you have. Ready in 30 minutes and better than anything in the cracker aisle. A reason to be glad your starter overflows.
Ingredients
🌱 From Your Homestead
- fresh rosemary or thyme (1 tbsp, finely chopped)
- garlic (1 clove, optional)
🛒 From the Store
- sourdough discard (1 cup, unfed)
- olive oil (2 tbsp)
- flaky salt
- sesame or poppy seeds (optional)
- all-purpose flour (2-3 tbsp if too thin)
- black pepper
How to Make It
- Gather your ingredients: fresh rosemary or thyme (1 tbsp, finely chopped), garlic (1 clove, optional), sourdough discard (1 cup, unfed), olive oil (2 tbsp), flaky salt, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh rosemary or thyme (1 tbsp, finely chopped), garlic (1 clove, optional).
- Spread the batter paper-thin on parchment — you should almost be able to see through it. Thick spots stay soft; thin spots are where the crunch lives. Score with a pizza cutter before baking so they break cleanly along the lines.
- Cook for approximately 35 min. Adjust to taste and serve 24 portions.
- Plate, enjoy, and share with your household!
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